Corned Beef And Cabbage Recipe Epicuriouscom

Steps:

• Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
• Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
• Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
• Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.

Steps:

• Rinse the corned beef and cut off excess fat.
• Place the onion on the bottom of the slow cooker.
• Place the corned beef on top of the onion.
• Add water, chicken broth, carrots and cabbage.
• Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

Steps:

• Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE, recipe follows Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce. Cook's Note: Leftover corned beef makes great corned beef hash. In fact, most of us here in the Food Network Kitchens make it just to make our morning-time favorite, corned beef hash with poached eggs. Yield: 4 servings Copyright 2001 Television Food Network, G.P. All rights reserved

Steps:

• Take the brisket out of its packaging and place in a roasting pan, fat side up, with juices and spices from the packet. Wash all your veggies. Peel the potatoes, carrots and the outer layers of cabbage that are already falling off. Cut vegetables into big chunks and toss them in the pan around and over the brisket. Pour in a bottle of beer (your preference). Bake brisket at 350 for 2 hours. Add in a cup of water, reduce heat to 325 and continuing baking for another two hours until the brisket is tender. Add in a little more water (or beer) if the brisket seems dry during the cooking process. Slice brisket against the grain. Crockpot option: throw all the ingredients into your crockpot before you leave for work. Keep it on the low setting. The brisket should be cooked and tender in about 8 to 9 hours.

Steps:

• preheat oven to 300F Rinse corned beef under cold water. Place cornbeef in a large dutch oven with tight fitting lid: add water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hrs 45 min. Using slotted spoon, transfer to cutting board and cover tightly with tin foil. Add Cabbage and potatoes to cooking liquid and bring to a boil. Lower heat and simmer until tender, about 20 mins. With a slotted spoon, transfer cabbage to alarge platter. Slice corned beef across the grain into thin slices.Lay the slices over cabbage and surround with potatoes and carrots. Ladle some hot cooking liquid over and season with pepper. Serve immediatly with mustard.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Separate the onion slices into half rings and scatter in the pot along with the celery.
• Add the corned beef, then layer the potatoes and carrots. Pack in as much cabbage as possible to fill the pot.
• In a measuring cup, mix the broth, allspice, and salt and pepper, if desired, until there are no clumps of spices. Pour the mixture over the cabbage and add the bay leaf.
• Cover tightly and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. Discard the bay leaf and spoon the juices at the bottom of the pot over each serving.
• Calories: 298
• Protein: 17g
• Carbohydrates: 22g
• Fat: 16g
• Cholesterol: 16mg
• Sodium: 1422mg
• Fiber: 5g

Steps:

• Place onion, potatoes, and carrots in a 5-quart slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, and contents of spice packet in a small bowl; pour over vegetables. Top with brisket and cabbage.
• Cover and cook on Low until meat and vegetables are tender, 8 to 9 hours. Remove bay leaf before serving.

Steps:

• Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing. Corned beef and cabbage recipe serves 8.

Steps:

• Stud orange with cloves. Place in very large port. Add corned beef (and spice packet if included with corned beef), 2 teaspoons caraway seeds and enough water to cover. Bring to boil. Reduce heat to medium low, cover and simmer until beef is tender, about 3 hours 45 minutes. Drain, reserving 3 cups cooking liquid (NOTE: I don't reserve the cooking liquid). Meanwhile, bring large pot of salted water to boil. Add 2 teaspoons caraway seeds, then potatoes and carrots (I use short cut carrots). Cook until potatoes are almost tender, about 40 minutes (I think this is a little long...check after 30 minutes). Add cabbage, cook until just wilted about 8 minutes. Drain. Keep warm (I put about 3 tablespoons of butter on all of the vegetables once cooked). Slice corned beef; arrange on latter. Surround with vegetables. Sprinkle with parsley. Serve, passing cooking liquid in sauceboat and mustards separately.

Steps:

• 1 Rinse corned beef under cold water, and pat dry. 2 In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat. 3 Pour Guinness over the meat, and add enough water to just cover the brisket. 4 Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot. 5 Bring pot to a boil and skim off any foam. 6 Reduce heat to a simmer. Cover pot and simmer for 3 hours. 7 Add carrots, then potatoes and then the cabbage wedges to the pot. 8 Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes). 9 Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot. 10 Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes). 11 Slice the corned beef; serve with the vegetables and the sauce on the side. 12 Corned beef should always be sliced across the grain.

Steps:

• Lightly butter or spray a 5 to 6-quart crockpot; layer potato slices over bottom of pot with carrots. Place corned beef on vegetables. Slice cabbage into 8 wedges and arrange around meat. Sprinkle with the pepper and add water. Cover and cook on LOW setting for 7 to 8 hours, until meat and vegetables are tender. Remove meat to a platter; cover with foil and rest for 10 to 15 minutes before slicing.

Steps:

• Take corned beef out of package and discard spice pack.
• Put beef in pot fat side up. Cover with water, bring to a boil, and drain the beef.
• Preheat oven to 350. Lay corned beef, fat side up on a large piece of heavy duty aluminum foil. Spread top of corned beef with honey mustard, and stick cloves in. Sprinkle brown sugar over.
• Wrap corned beef in foil, so top is tightly wrapped, and there's a bit of room at the bottom. Put it in a shallow baking pan and bake for two hours.
• Unwrap corned beef, and put a bit more honey mustard on top. Broil for 2-3 minutes till bubbly.
• Remove beef from oven and let rest for 10 min. Melt butter and olive oil in a fry pan. Saute cabbage and onion till soft and starting to brown. Add garlic and combine till fragrant.

Steps:

• Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)